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Tried a high roast DHP from the family who produce the Three Stamp Shuixian here in HK. Wow, dramatic difference after resting for over a year. Much more depth and intensity of flavor. Not a 'textbook' blended DHP flavor, but something very different; I think this is all DHP varietal. I get dark fru...

2007 Guangdong dry storage Xiaguan ripe tuo. This tea has aged nicely (sweetly) and has a fair bit of camphor. And since it's been sitting at home in HK for a few days...I'm getting that fresh bread aroma and taste my home storage always seems to bring out of shou!

Absolutely. I did find a pack of Shanlinxi I bought back when I met you and ethan in Taipei in a drawer yesterday--clipped, no canister. lol. Gonna give it a try later.

Some F1 pots here if you're interested:

https://emmettsteas.weebly.com/

What GTH are saying is true, though; there's not much of a proven track record of pu erh stored outside Asia from 20+ years ago, so nobody knows how a Texas-stored pu will turn out, for example. I think a lot of people attempting to age tea today may be disappointed down the line as their tea may no...

Please do not use lead caddies, the lead accumulates in your system and can cause serious issues. And they are often nowhere near as good as modern containers as far as quality of seal! How are you tightly sealing your original packs? With tape? I'd wager that the quality of your tea is falling off...

Bok wrote: ↑

Tue Nov 07, 2017 3:57 am

tealifehk wrote: ↑

Tue Nov 07, 2017 1:37 am

Cheap porcelain cups are 1 RMB a piece on the Mainland. If I break them I'm out a whole 50 cents US.

True that.
Might not be as cheap for someone outside of Asia to acquire

This is true.

Double lidded canisters for many of my oolongs, or even Chinese single lidded canisters that do a great job at keeping tea dry! I also use glass jars (Bormioli). Smaller amounts in bags get the sealing rod treatment or if it's something special I know I won't get to for a while, I go ahead and heat...

I always take a portable teapot in a padded case and this time I took a set of three Chaozhou cups. Carry a little pu in a pouch and buy water and you're set! Mostly I just have one pot with me that I do not care too much about, a little workhorse, cups can be omitted as you’ll always find those. C...

lac63 wrote: ↑

Fri Nov 03, 2017 2:29 pm

I'm profane with blacks,
I have not tasted any yet,
I see good impressions but,
with what do you think I could introduce
for a beginner

Dianhong, jinjunmei and unsmoked lapsang souchong would be my picks! Darjeeling is good too but I think pickings are a bit slim this year (forgive the pun)!

Double lidded canisters for many of my oolongs, or even Chinese single lidded canisters that do a great job at keeping tea dry! I also use glass jars (Bormioli). Smaller amounts in bags get the sealing rod treatment or if it's something special I know I won't get to for a while, I go ahead and heat ...

I only really had one concerning moment; right after independence was declared, the streets started filling up with people with Catalan flags. I was wondering how I'd get past them as they were blocking access to the stairs down to the metro. I had just gotten a haircut and the barber had told me di...

I' keep the lid slightly off my clay kettle to stop it from boiling over and so I can keep an eye on what's happening. If I leave the lid down I always end up with water going everywhere because I forget about the kettle! lol

I vacuum seal all the tea I ship; it allows me to adjust pressure or even seal without any air movement at all. I use aluminum mylar bags and seal twice for good measure. I also send those sealing rods along with all oolongs and greens so they can be resealed (kind of). The zip top bags aren't airti...

Lately I've been granpastyling more and more when not at home, I've used similar setups for gong fu outside or in non tea enthusiast's houses but not having much success due to the water, the stronger brew grandpa provides seems to be more forgiving of water quality. Maybe I should just edc a cake,...